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Home > Food Additives > Food Flavorings (Find 27 items)

Food Flavorings

ε-Caprolactone

(502-44-3)
Ε-Caprolactone or simply caprolactone is a cyclic ester, a member of the lactone family, with a seven-membered ring with the formula (CH2)5CO2. This colorless liquid is miscible with most organic solvents. It is produced on a large scale as a precursor to polycaprolactones.

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Ethylvanillin

(121-32-4)
It is widely used in food, chocolate, ice cream, beverages and daily cosmetics to enhance and fix the fragrance. The purpose is basically the same as vanillin. It can be used as a sweetener and fixative. It can be used for sweet floral fragrance and fruit lipstick fragrance. It can also be used as a fixative for formulas that require sweet milk fragrance. It can cause discoloration, so avoid using it in white creams and soaps. It is widely used in vanilla bean and chocolate flavors. It is also u

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Ethyl maltol

(4940-11-8)
Ethyl maltol is an organic compound that is a common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group. It is a white solid with a sweet smell that can be described as caramelized sugar and cooked fruit.The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex. In such compounds, the heterocycle is a bidentate ligand.

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Allyl caproate

(123-68-2)
1. Allyl hexanoate is Used for the preparation of pineapple and other fruit flavors.
2. China provides that allyl hexanoate is the spices temporally allowed to use, which is commonly used in the modulation of food spices and tobacco spices with the flavor of strawberry, apricot, peach, sweet orange, pineapple, apple and other fruit. The use amount of allyl hexanoate is according to the normal production needs, such as 210 mg/kg in chewing gum, 32mg/kg in confectionery, 25 mg/kg in b

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Dibenzyl ether

(103-50-4)
spices. Mainly used to prepare mushroom and cherry flavors. Used as a plasticizer for gas chromatography stationary liquid and nitrocellulose, also used in the preparation of spices; used as a medium-level antioxidant, mainly used in the manufacture of sponge rubber products, and also used in the preparation of spices

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Allyl heptanoate

(142-19-8)
GB 2760-1996 stipulates food flavors temporarily allowed to be used. Used for the preparation of daily chemical flavors and edible flavors; GB 2760-1996 stipulates as edible flavors temporarily allowed to be used.

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6-Methylcoumarin

(92-48-8)
Used as organic synthesis intermediates and spices. This product is a edible flavor specified in my country~"s GB 2760-86 as a permitted use. It is mainly used to prepare coconut, vanilla and caramel flavors.

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Amylcinnamaldehyde

(122-40-7)
It is used as an important ingredient of jasmine flavors, and is also used as a blending fragrance of lilac and hyacinth and soap fragrance It is widely used in all kinds of daily chemical fragrances, blending jasmine, lily of the valley, lilac, etc. The usual amount in soap fragrances is 2-10%, and in special cases it can reach 30-35%. Instead of or partially replacing methylhexyl cinnamic aldehyde, it can be used in low-grade soap detergent fragrance to obtain more sudden floral fragrance. α-

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Ethyl 3-methyl-3-phenylglycidate

(77-83-8)
This product has a strong bayberry fragrance. It is usually used as a raw material for the preparation of bayberry essence after dilution. It is also used in cosmetics. When blending floral stains for cosmetics such as roses, hyacinths and cyclamen, add a small amount of this product. Can produce special effects.

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Butyl butyryllactate

(7492-70-8)
It is used for the preparation of edible flavors and has a soft creamy aroma GB 2760-1996 stipulates that it is permitted to use edible spices. Mainly used for the preparation of vanilla, butter and other flavors. Used for the blending of edible flavors, with a soft creamy aroma

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Food seasoning refers to food ingredients that are used in small quantities to improve the taste of other foods. The history of food seasoning can be basically divided into the following three generations: single-flavor seasoning, high-concentration and high-efficiency seasoning and compound seasoning.

Source Food Flavorings Raw Materials by Region

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